Yep this is what this page is all about!!!!!
There are so many places to see and things to do!
Start making a list ladies and see how many you can cross off;)
No Frills Quilt Retreat
November 2, 3 & 4, 2018
Optional Thursday November 1
The Abbey Resort
It is fun!
Patches & Prints
Winter UFO Quilt Retreat
January 25, 26 & 27, 2019
Loads of fun Ladies!
Ladies if you are on
have I got recipes for you!!!!
I will be posting some prior recipes
1 cup dry oatmeal
(I used old fashioned)
2/3 cup toasted coconut
1/2 cup peanut butter
1/2 cup wheat germ
1/2 cup chocolate chips
1/3 cup honey
1 tsp. vanilla
Stir all ingredients. let chill in frig for 1/2 hour roll into balls. I used a teaspoon. Store in frig for one week(they won't last that long);)
7 Layer Bars
(well mine have a few more)
1 stick butter
1 2/3 cup graham crackers crushed
sm. bag coconut
Heath English Toffee Bits
Peanut butter chips
Milk Chocolate Chips
1 can sweetened condensed milk
1 cup chopped nuts
Melt butter in a 9x13 inch pan. Do not mix but add ingredients in order given. I put just enough bits and chips to cover the coconut generously. Press down all ingredents. Bake in 350 degree oven for 30 mins.. Loosen from sides of pan right out of the oven. Cool before cutting.
2 lbs salted dry roasted peanuts
4oz. german sweet chocolate
one 12 oz package semisweet chocolate chips
2 1/2 lb. white almond bark
Put the peanuts in the bottom of a 4 quart slow cooker. Layer the chocolate over the peanuts, beginning with the German chocolate. followed by the chocolate chips then the almond bark. Set the temperature on low and cook for 3 hours. Do not sir the mixture.
After 3 hrs, stir the mixture with a wooden spoon until smooth. Drop the candy into cupcake pan liners using about 2 tablespoons per liner. Allow the candy to cool completely before removing the cup cake liners.
I use the mini cupcake pan & liners. The recipe says makes 30-40. But this way they are a little smaller and you get more. I fill them almost to the top of the cup cake liners.
IRISH BREAD PUDDING
3/4 lb. cinnamon frosted raisin bread, cut into pieces
3/4 c. milk
3/4 c. Irish cream liqueur or milk
1 tsp. brandy flavoring
1 tbsp. butter
1 1/2 c. sugar
1 tbsp. vanilla
1/2 c. raisins (opt.)
1 c. powdered sugar
1/2 c. butter
1 egg, beaten
1/4 c. Irish cream or brandy flavored milk
Combine bread, milk and liqueur. Stand, covered for 30 minutes in refrigerator. Butter 9"x13" pan. Add eggs, sugar and vanilla to bread mixture. Pour into pan and bake 50 to 60 minutes at 350 degrees. Prepare sauce in small sauce (except for egg) and heat until hot. Remove from heat and whisk in egg. Pour over bread pudding and broil until bubbly. Serve.
Thank you Rosemary!!!!
Thank you Barbara for making it and bringing some over for me!!!
Sopapilla Cheesecake Pie
2 (8oz.) pkgs. cream cheese softened
1 cup white sugar
1 tsp. Mexican vanilla (regular vanilla will do)
2 (80z.) cans crescent rolls
3/4 cup white sugar
1 tsp. ground cinnamon
1/2 cup butter, room temperature
Preheat oven to 350 degrees. Prepare 9x13 baking dish with cooking spray.
Beat cream cheese with 1 cup sugar and vanilla till smooth. Unroll crescent rolls and keep them in a solid sheet. Press one sheet into the bottom of the dish. Evenly spread cream cheese mixture into baking dish. Cover mixture with remaining crescent rolls. Stir together 3/4 cup of sugar, cinnamon and butter. Dot mixture over top of cheesecake.
Bake 30 minutes until pastry is puffed and golden brown. Remove from oven and cool completely before cutting.
Any new retreat destinations?
If you've gone on a retreat and really liked it...let me know.